Strawberry Bagels Recipe

Introduction

Brighten up your breakfast with these homemade strawberry bagels, a delightful twist on a classic favorite. Infused with fresh strawberries and natural sweetness, they pair perfectly with a luscious strawberry cream cheese spread. Enjoy the perfect balance of fruity flavor and chewy texture in every bite.

Ingredients

• ⅔ cup warm water
• 2 tsp dry active yeast
• 2 tbsp granulated sugar or honey
• 3 cups all-purpose flour
• 1 tsp salt
• 1 lb strawberries (fresh or frozen)
• 1 tsp lemon juice
• 2 tbsp brown sugar
• ½ beet, chopped
• 1 tbsp water (for beet mixture)
• 8–10 cups water (for poaching)
• ⅓ cup brown sugar (for poaching)
• 1 egg (for egg wash)
• 1 tbsp water (for egg wash)
• 8 oz cream cheese, softened
• ⅓ cup strawberries, chopped (for spread)
• 1 tsp vanilla extract
• 1 tbsp granulated sugar (for spread)

Instructions

1. Step 1: Chop strawberries and combine them with lemon juice and 2 tablespoons brown sugar in a saucepan. Simmer gently until the strawberries soften, then mash slightly and let the mixture cool.
2. Step 2: Blend the chopped beet with 1 tablespoon water and 2 tablespoons brown sugar until smooth, creating a natural coloring and flavor boost.
3. Step 3: In a large bowl, mix the warm water, dry active yeast, and 2 tablespoons granulated sugar or honey. Let it rest until bubbly, about 5 to 10 minutes.
4. Step 4: Add the flour, salt, cooled strawberry mixture, and blended beet mixture to the yeast mixture. Mix and knead until a smooth dough forms, adding extra flour if the dough feels sticky.
5. Step 5: Cover the dough and let it rise in a warm place for 1 hour, or until it has doubled in size.
6. Step 6: Divide the dough into 8 to 10 equal pieces. Shape each piece into a ball and let them rest for 30 minutes.
7. Step 7: Poke a hole through the center of each ball to form a bagel shape. Place each bagel on a parchment paper square and allow them to rise again for 30 minutes.
8. Step 8: Bring 8–10 cups of water and ⅓ cup brown sugar to a boil in a large pot. Poach the bagels, one or two at a time, for 1 minute on each side. Remove and place them on a cooling rack.
9. Step 9: Beat the egg with 1 tablespoon water to create an egg wash. Brush each bagel with the egg wash.
10. Step 10: Bake the bagels in a preheated oven at 415°F (210°C) for 20–25 minutes, or until golden brown.
11. Step 11: Prepare the strawberry cream cheese spread by mixing softened cream cheese with chopped strawberries, vanilla extract, and 1 tablespoon granulated sugar until smooth and creamy.
12. Step 12: Serve the warm bagels with the strawberry cream cheese spread for a delicious treat.

Tips & Variations

• For an extra vibrant color, increase the amount of beet used in the dough slightly.
• Try substituting honey for granulated sugar in the dough to add a natural sweetness.
• To make the bagels dairy-free, use a vegan cream cheese alternative for the spread.
• Toast the bagels lightly before serving for added crispness and enhanced flavor.

Storage

Store the bagels in an airtight container at room temperature for up to 3 days. To refresh before serving, toast them lightly or warm them in the oven. The strawberry cream cheese spread is best kept refrigerated and used within 2-3 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for this recipe?

Yes, frozen strawberries work well. Just thaw them completely and drain any excess liquid before simmering with lemon juice and sugar.

Why do I need to poach the bagels before baking?

Poaching the bagels in boiling water sweetened with brown sugar gives them their signature chewy texture and shiny crust.

Strawberry Bagels Recipe

Print Recipe

★★★★★

4.4 from 128 reviews

This delightful Strawberry Bagels recipe combines the classic chewy texture of traditional bagels with a fresh strawberry twist. The dough is infused with a natural strawberry and beet mixture for a beautiful color and subtle sweetness. After boiling in a brown sugar water bath to develop the perfect crust, the bagels are baked to golden perfection. Served with a luscious homemade strawberry cream cheese spread, these bagels make a perfect breakfast or snack.

• Author: Nethan
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 20 minutes
• Yield: 8–10 bagels 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough Ingredients

• ⅔ cup warm water
• 2 tsp dry active yeast
• 2 tbsp granulated sugar or honey
• 3 cups all-purpose flour
• 1 tsp salt
• 1 lb strawberries (fresh or frozen)
• 1 tsp lemon juice
• 2 tbsp brown sugar
• ½ beet, chopped
• 1 tbsp water

Poaching Ingredients

• 8–10 cups water
• ⅓ cup brown sugar

Egg Wash

• 1 egg
• 1 tbsp water

Strawberry Cream Cheese Spread

• 8 oz cream cheese, softened
• ⅓ cup strawberries, chopped
• 1 tsp vanilla extract
• 1 tbsp granulated sugar

Instructions

1. Prepare Strawberry Mixture: Chop the strawberries and place them in a saucepan with lemon juice and 2 tablespoons brown sugar. Simmer over medium heat until the strawberries are softened. Mash slightly and allow the mixture to cool completely.
2. Blend Beet Mixture: In a blender, combine the chopped beet with 1 tablespoon water and granulated sugar (amount used was 2 tbsp in dough), blend until smooth. This mixture will add natural color and slight earthiness to the dough.
3. Activate Yeast: In a large mixing bowl, combine warm water, dry active yeast, and 2 tablespoons granulated sugar or honey. Let it sit for about 5-10 minutes until the mixture becomes bubbly and foamy, indicating the yeast is active.
4. Make Dough: Add all-purpose flour, salt, and the cooled strawberry-beet mixture to the yeast mixture. Mix and knead the ingredients together until a smooth, elastic dough forms. Add more flour as necessary to prevent stickiness.
5. First Rise: Cover the bowl with a clean towel or plastic wrap and let the dough rise at room temperature for 1 hour, or until it has noticeably doubled in size.
6. Shape Bagels: Punch down the dough and divide it into 8 to 10 equal pieces. Shape each piece into a ball. Let them rest on a floured surface, covered, for 30 minutes to relax the gluten.
7. Form Bagels: Using your finger, poke a hole through the center of each ball and gently stretch the hole until it is about 2-3 inches wide, shaping each piece into a classic bagel ring. Place each bagel on a parchment paper square and let them rise again, covered, for 30 minutes.
8. Prepare Poaching Liquid: In a large pot, bring 8-10 cups of water to a boil. Add ⅓ cup brown sugar and stir to dissolve completely.
9. Poach Bagels: Carefully lower the bagels, one or two at a time, into the boiling water and poach for 1 minute on each side. Remove them using a slotted spoon or spatula and place on a wire rack to drain.
10. Apply Egg Wash: In a small bowl, whisk together 1 egg with 1 tablespoon water. Brush this egg wash evenly over each bagel to give them a glossy, golden crust during baking.
11. Bake Bagels: Preheat the oven to 415°F (210°C). Arrange the poached and glazed bagels on a baking sheet lined with parchment paper and bake for 20 to 25 minutes, or until they turn golden brown and sound hollow when tapped.
12. Prepare Strawberry Cream Cheese Spread: In a bowl, combine softened cream cheese, chopped strawberries, vanilla extract, and 1 tablespoon granulated sugar. Mix well until smooth and creamy.
13. Serve: Allow bagels to cool slightly before slicing. Spread with the strawberry cream cheese and enjoy fresh for breakfast or as a snack.

Notes

• Store leftover bagels in an airtight container at room temperature for up to 3 days or freeze for longer storage.
• To enhance flavor and texture, toast the bagels before serving.
• Using fresh strawberries will give the best flavor, but frozen strawberries can be used if thawed and drained.
• Adjust sugar in dough and spread to taste for desired sweetness.

Keywords: strawberry bagels, homemade bagels, fruit bagels, baking bagels, breakfast bagels, cream cheese spread, fresh strawberry recipe